Cook the brown rice according to the directions. Set aside.
In a large pan, heat ½ the olive oil. When heated add the carrots and riced veggie. Cook for about 5 minutes until carrots are tender. Set aside.
In the same pan, heat the remaining olive oil. When heated, add the chicken. Cook for about 2-3 minutes, flip and cook for another 2-3 minutes.
While the chicken cooks, in a large bowl mix together the aminos, brown sugar, water, sesame oil, honey, vinegar, ginger, garlic and cornstarch. Whisk until thoroughly combined.
Pour the mixture in with the chicken and cook for another minute or 2 until the chicken is fully coated and beginning to thicken.
Add the brown rice and vegetables to the pan and mix thoroughly. Cook until chicken is fully cooked.
Serve hot in bowls and sprinkle with the scallions and sesame seeds (if using)!.